Hake in green sauce: presentation
Hake in green sauce is a classic of our cuisine. It is a very traditional recipe and very simple. I decided to prepare it with clams and prawn because I like the various fish dishes and give this dish a touch of flavor and color that I find wonderful. Although it may seem a very elaborate dish, it is a recipe that is prepared very fast and has a very good presence on the table.
The fish that carries this dish is cooked very fast and not to be exceeded in the time of cooking or we would be excessively dry. In fact, almost all the fish I cook, except the octopus, are prepared in a very short time.
- 2 loins or slices of hake
- 6 prawns
- 12 clams
- Minced garlic and parsley
- Flour (to coat the fish)
- olive oil
Hake in green sauce: recipe preparation
1.-Season with a little salts the hake and refuses it in flour, raw.
2.-In a frying pan with olive oil, fry the floured hake. First the skin part and then the other. When you brown on one side, turn it around until it browns on the other. Do not be impatient and only two turns, so that it fits you well. If it is browned before it is properly cooked inside, it does not matter because it will finish cooking with the sauce. Reserve hake loins on a plate.
3.-In the same oil where you have fried the hake, fry the prawns seasoned with a little salt over medium heat. Round and round.
Preparation of hake in green sauce with prawns and clams
4.-Add the chopped garlic and parsley and let it fry for a few seconds. Add a glass of water; place the two loins of hake and the raw clams. Cover and let it boil for 5 to 10 minutes on low heat. After this time, rectifica de sal and your hake in green sauce with prawns and clams is ready.
You may not have thickened the sauce. Depending on the amount of flour remaining in the frying pan after frying the hake, you will become more or less thick. In this case, it is best to use this trick to
TRICK: When you want to thicken a sauce or stew that is already finished, dissolve a tablespoon of cornstarch in a little cold water. Bring to the heat and add to the stew, little by little, small amounts of this mixture and stir. You will see how it thickens right away. Maize, unlike wheat flour, does not need to be toasted to add to the stews. You will have a very fine texture and will not change the flavor of your sauce.